Apple Oat Bread-Cake

This is another apple-based whim as a result of my darling Mother‘s lovely gift, which actually turned out to be the perfect pursuit considering the turn the weather has taken recently (cold, damp and windy). Total winter comfort food that you can store away in its cosy cake tin home, ready and waiting for when you squelch your way through the front door dripping and mumbling obscenities under your breath. Also it totally warms up the house on a chilly evening when you’re living in student digs and are too frugal to put the heating on even though it’s November.

I had mine with PB and J and a nice hot cup of coffee. Absolute love.

See all those apples in the wooden bowl at the back there ? That’s how many apples I STILL have left. AND I ate no less than 3 today straight out of the fruit bowl. But it’s not so bad seeing as I am yet to make the apple cheddar mash, for which I am waiting with baited breath ! (Some people get excited about money, sunny holiday destinations, illegal highs. I get excited about mashed potato. Variety makes the world go round, hey ?)

So I’ve made oat bread before; it’s kind of not quite bread and not quite cake, like porridge that you can toast and, er… spread things on. I couldn’t find the recipe that I used so in true Amy style I pretty much just made it up, couldn’t remember if it was supposed to form dough or not halfway through mixing it all up (it didn’t) so just spooned this weird porridge-y mixture into the bread tin, shoved it in the oven for half an hour and hoped for the best. At that point I was just overjoyed that it cooked through to the middle, let alone what it tasted like.

But it also tastes pretty good too.

So this is what I did (I think).

Ingredients:

2 cups-ish of oats (or about twice what you would serve yourself for breakfast)

About 150g of brown bread flour

About 200ml of milk/soy milk

1 tablespoon of butter (I used light olive spread)

2 teaspoons of baking powder

Pinch of salt

2 tablespoons of honey

As many apples as you need to get out of your house, coarsely chopped

Vanilla or almond extract (optional)

Method:

Preheat the oven to about 200-220 degrees

Lightly grease bread tin with butter

Combine oats, flour, baking powder and salt in a bowl, then press in the butter with your fingers until no fat yellow lumps of the stuff remain

In a separate bowl, mix the soy milk, honey and any flavouring extract

Mix it all together. It will not, as I was forcibly reminded, resemble bread dough in ANY way

Then spoon it into the tin and bake for about 20 – 30 minutes

Leave to cool if you wish, or scoff it right there while its warm with a cup of Earl Grey tea and some raspberry jam. M-wah.

I suppose with the colossal number of apples I have eaten/will inevitably have to eat this week I should probably find out what this will be doing for my body (apart from the obvious side-effects of copious amounts of fibre…)

So apart from being obviously pretty much fat free and naturally sweet, it turns out their high antioxidant content can help prevent cancer, heart disease and control cholesterol (the fibre prevents cholesterol re-absorption, or something…)

Oats are also a “superfood,” but that’s another post altogether. Just be content in the knowledge now that this is good.

I know the oat bread without the apples contains 110 calories, 2.8g of fat and 0.2g of saturated fat per serving if you cut it into 10 slices, but you could probably get more out of this loaf if you slice it thinly (more surface area on which to put jam, hey !). So add the calories of however many apples you stick in it and rejoice in another tasty treat that ain’t gonna pack any fat, courtesy of me.

Love Amy x

~

Apple Oat Bread Cake

Ingredients:

2 cups of oats

150g of brown bread flour

200ml of milk/soy milk

1 tablespoon of butter/spread

2 teaspoons of baking powder

Pinch of salt

2 tablespoons of honey

2-3 apples (depending on their size), coarsely chopped

Vanilla or almond extract (optional)

Method:

Preheat the oven to about 200-220 degrees

Lightly grease bread tin with butter

Combine oats, flour, baking powder and salt in a bowl, then press in the butter with your fingers until no lumps remain

In a separate bowl, mix the soy milk, honey and any flavouring extract

Mix it all together to form a loose, sticky mixture (not dough). Add some more flour if it is too runny.

Spoon into bread tin and bake for about 20 – 30 minutes

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About AmySquirrell

Musician Food-lover Student

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